Last year I made turkey cookie treats for our daughter to take to school for their Thanksgiving feast. I looked up several different versions online and then created my own, based on:

what I had on hand

portability

time, &

convenience.

They also had to be nut-free because of kids with allergies in her class, so I couldn’t use the peanutbutter cups.

They aren’t as cute as those made with the candycorn tail feather fan, but I didn’t want them to fall apart enroute to school. I think these turned out great!

Here’s what we used:

Mini Pretzels

JUMBO Marshmallows

Candy corn

Dare Maple cookies

Melting chocolate

First, cut the marshmallows into quarters (you’ll probably only need to cut them in half if you use regular large sized marshmallows.)

Next, stick a toothpick into the domed part for dipping.

I melt the chocolate in the microwave in a small glass pyrex measuring cup. Dip the marshmallow and use a spoon to get chocolate on the top (Sorry this picture was taken at the end of the project!)

Then, place the chocolate “body” onto the “tail” (maple sandwich cookie) while the chocolate is still wet.

Quickly place a mini pretzel onto the flat side of the marshmallow and cookie, so that the rounded “feet” stick out in front. It’s important to do this while the chocolate is still wet so that it sticks.

Take the toothpick out carefully (I used a fork to keep the body steady.)

Finally, place the candy corn “head” on top, right over the toothpick hole! The white tip “beak” should stick out a bit.

We used the candycorn with the brown base (on sale right after Halloween), but the traditional yellow version would be cute too! I should have added eyes, but at that point I was DONE!!